Traditional Irish Potato Cakes (Printable version)

Crispy exterior, soft interior potato cakes. Ready in 35 minutes.

# What You'll Need:

01 - 1 lb floury potatoes (Russet), peeled and cut into chunks

02 - 3 tbsp unsalted butter, plus extra for frying

03 - 4 tbsp whole milk

04 - 3/4 cup plain flour, plus extra for dusting

05 - 1/2 tsp salt

06 - 1/4 tsp ground black pepper

01 - Boil the potatoes in salted water until tender, about 12–15 minutes. Drain well and allow to steam dry for 2 minutes.

02 - Mash the potatoes until smooth. Add the butter and milk; mix until creamy and lump-free. Let cool for 5 minutes.

03 - Stir in the flour, salt, and pepper. Mix to form a soft, slightly sticky dough.

04 - Turn the dough onto a lightly floured surface. Gently knead for 1–2 minutes, then pat into a disc about 1/2 inch thick.

05 - Cut into rounds using a 2 3/4 inch cutter or slice into triangles.

06 - Heat a non-stick skillet or griddle over medium heat and melt a little butter.

07 - Fry the potato cakes in batches for 3–4 minutes per side, until golden brown and crisp. Add more butter as needed.

08 - Serve warm, ideally with butter, scallions, or alongside a full Irish breakfast.

01 -

Transforms humble mashed potatoes into something extraordinary with just a few extra minutes
The crispy exterior gives way to impossibly fluffy centers that melt in your mouth
Perfect for using up leftover mashed potatoes from Sunday dinner

02 -

Do not rush the cooling step after mashing—hot potatoes will activate the gluten in the flour and create tough, chewy cakes
A slightly sticky dough is preferable to one that is too dry, so resist adding extra flour unless absolutely necessary

03 -

Leftover mashed potatoes work perfectly here, just reduce the butter and milk in the recipe
For extra flavor, stir chopped chives or scallions directly into the dough before shaping